Hydrothermal carbonization (HTC) emerges as a promising technology to reduce the
volume of activated sewage sludge (SS) and generate solid products as fuels. During HTC …

Maillard reaction is a non-enzymatic reaction takes place between reducing sugar and free
amine in food products. This reaction alters the organoleptic properties and possess …

Melanoidins are compounds generated in the late stages of the Maillard reaction from
reducing sugars and proteins or amino acids during food processing and preservation …

Inhibition of α-glucosidase and non-enzymatic glycation is considered as an effective
approach to treat type 2 diabetes. Herein, multispectroscopic techniques and molecular …

Milk has two main components that have high nutritional value—milk protein (casein and
whey protein), and lactose. These components are extensively used in various areas …

The Maillard reaction (MR) occurs widely during food manufacture and storage, through
controlled or uncontrolled pathways. Its consequences are ambiguous depending on the …

Advanced glycation end products (AGEs) are formed by a series of chemical reactions of
amino acids, peptides, proteins, and ketones at normal temperature or heated non …

Thermal hydrolysis pretreatment (THP) has been considered as an advanced approach to
enhance the performance of anaerobic digestion treating municipal sludge. However …

Maillard reaction (MR) is a cascade of complex interactions between reducing sugars and
amine groups in food processing and storage. It produces a variety of volatile compound …

Plant-based polyphenols are known to exert mitigating effects on the harmful consequences
of advanced glycation. In this study, the antioxidant and antiglycation properties of purified …